Lychee Mania - Colombia

Coming out of the same farm & producer of our greatly loved "Grape Soda" 

We introduce to you, LYCHEE MANIA!

From the world renowned producer Edwin Noreña out of the farm "Campo Hermoso", this is our second crop that truely amazed us out of this farm. A true testament to the craftsmanship and dedication coming out of specialty coffee producers nowadays.

The farm Campo Hermoso belongs to Edwin Noreña - he is a well known individual in the specialty coffee community in Colombia, he is a COE Judge in, Q-Grader, Q-Processor, as well as a former Coffee Consultant for some farms. With more than 20 years of experience in the specialty coffee world Edwin really is one of the pioneers in the specialty world in Colombia. Campo Hermoso has been in Edwin’s family since he was a little boy. Edwin really dived into the specialty coffee world when he joined SENA in Colombia (SENA is a place where people can study free of charge and Armenia, being one of the main cities for coffees has one of the biggest coffee center for SENA). At SENA he became instructor for green coffee selection, then as he kept on growing, and after 10 years at SENA, he worked for them as a private consultant for farms. Some farms he consulted are Puerto Alegre, El Placer and Primitivo (just to name few).
Edwin was always very eager to share his knowledge and he saw a business opportunity with these farms, he started the Santuario project but unfortunately things didn’t work as expected.. So, in 2020 he decided to focus his knowledge and curious mind on his farm Campo Hermoso. Right now, he also buys cherries from other farms in Colombia and process the coffee at his farm.

Finca Campo Hermoso (1750-1900 m.a.s.l) located in Circasia, Quindio, Colombia, is a 25-hectare farm known for its unique experimental Bourbon and Caturra coffees. The farm produces exceptional and distinctive profiles. They have developed a unique fermentation technique inspired by the wine craft & beer industries. By adding compounds like hops and certain type of yeasts (Like wine yeast types) to the fermentation tanks, Edwin creates distinct flavors that complement the natural fermentation process.

The process of this Pink Bourbon crop is out of pure chemistry & coffee science , crafting a uniqely complex profile for those who love to keep guessing the different flavors they're experiencing, truly showcasing the craftsmanship of the people behind Campo Hermoso.

Crafted through a unique double fermentation honey process, delivers a rich and vibrant experience. Fermented for 5 days in cherry, followed by 5 days in mucilage, and sun-dried at 1,200 meters above sea level, this method enhances the coffee's natural sweetness and fruity profile. The result is an exquisite brew with complex notes of lychee, Cherry, Strawberry, with a very distinct Floral finish that promises exceptional quality.

We have found out that there's no better way to enjoy this crop and give it justice but to brew it as a filter brew, to keep exploring and enjoying the flavor intricacies it offers.

Crop Information:

• Origin: Colombia, Campo Hermoso
• Variety: Pink Bourbon
• Processing Method: Anaerobic Fermentation + Honey Carbonic Maceration
• Aroma: Complex, Lychee, Cherry, Floral, Mild Strawberry
• Flavor: Lychee, Floral, Plum
• Acidity: Medium
• Roast Level: Filter Roast
• Cupping Score: 89+ Points 

Recommended Brew Recipes:

• Filter (V60):
• Ratio: 1:15 (Coffee:Water)
• Dose: 20g
• Water: 300ml (g) 
• Total Brew Time: 2:30 - 2:45 Minutes
• Grind Size: Medium Corse
• Water Temp: 90 - 92 degrees
• Method: 4 Pours total (including bloom)
  • Bloom: Add 60g of water and wait for 30 seconds before second pour.
  • Second pour: At 30 Sec, add up to 120g (Spiral Pour).
  • Third Pour: At 1:10 min, add water up to 220g (Slow Spiral). 
  • Fourth Pour: Before bed dries, add up to 300g (Center Pour).
  • After you finish Pouring, swirl the dripper gently once or twice to settle the bed.
  • When the extraction is done, pour & enjoy!

• Iced (V60):
  • Ratio: 1:14.5 (Coffee:Water)
  • Dose: 22g
  • Water: 160ml + 160g ice (320ml total) 
  • Time: 1:20" - 1:45" 
  • Water Temp 91 Degrees Celsius 
  • Method: 3 Pours total (including bloom):
    • 40g Bloom.
    • @  30sec : Add Up To 100g Spiral Pour, Medium Flow Rate.
    • As soon as bed dries: Add up to 160g Center Pour, Slow (Non aggressive) Flow rate.
    • Add 160g Ice into decanter and swirl.
    • Pour into a cup and enjoy.